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maggie d
| Favorite team: | LSU  |
| Location: | New Orleans |
| Biography: | LSU Grad '96 |
| Interests: | Football, Music, LSU, Saints |
| Occupation: | |
| Number of Posts: | 1050 |
| Registered on: | 10/12/2007 |
| Online Status: | Not Online |
Recent Posts
Message
re: Post up some of your favorite wings recipes...
Posted by maggie d on 10/2/12 at 1:46 pm
Agreed ever since i tried this method I can't go back to anything else...
1
re: Post up some of your favorite wings recipes...
Posted by maggie d on 10/2/12 at 1:26 pm
I boil my wings first, about 10-12 min, I put crushed red pepper in the water.
Then I toss them in this:
half butter
1/4 louisiana hot sauce
1/4 tabasco
dash of worstershire
onion powder
garlic powder
crushed red pepper
parsley
Heated
then place the coated wings on a broiler rack an...
re: Best recipes on a budget?
Posted by maggie d on 10/2/12 at 9:52 am
[quote]Microwave popcorn is acceptable also. [/quote]
Cheapest and super easy way to do microwave popcorn:
Buy small brown lunch bags
Buy pop corn kernels
Buy pop corn topping (this seems expensive but its good and $5 will last you a year)
put 1/4 to 1/3 cup of kernels in the paper bag, tape ...
re: Best recipes on a budget?
Posted by maggie d on 10/2/12 at 8:59 am
Chicken thighs are about the cheapest meat I found, this recipe is for a crock pot but if you don't have one, you can do it on the stove (you just have to stir it) or in the oven.
chicken:
5-8 bone in chicken thighs (2.5-5 pounds) remove skin
wash and put in crock pot, add water to cover ...
re: Morgan City lunch
Posted by maggie d on 10/1/12 at 12:14 pm
I met my parents at Latin Corner for lunch once, it was good. ...
re: D-Mac's Bar & Grill | New Orleans
Posted by maggie d on 9/26/12 at 12:18 pm
I haven't yet but my friend goes there a lot and said the food is great...
re: Breakfast in the Quarter
Posted by maggie d on 8/10/12 at 9:44 am
Camillia Grill ...
re: Boudin Recipe
Posted by maggie d on 8/6/12 at 12:30 pm
Looks pretty good. Thanks...
Boudin Recipe
Posted by maggie d on 8/6/12 at 10:33 am
Anyone have a good recipe for making your own boudin? I love the stuff and we have a sausage maker, so I want to try making some...
re: Where to eat around superdome for lunch
Posted by maggie d on 8/3/12 at 11:57 am
Couchon, or Couchon Butcher, Sun Ray Grill - all are far walk but you could park by lunch spot and eat then move car closer to dome for concert...
re: Chains you like
Posted by maggie d on 8/1/12 at 11:01 am
Bonefish
Ruths Chris
Mortons
fast food:
chic fil a
brothers chicken
...
re: Best fried chicken NOLA and Northshore
Posted by maggie d on 8/1/12 at 9:12 am
Fiorella's on decatur is great
A favorite for me is Chubby's Chicken in Algiers also, only problem is its closed Sat and Sun and closes at 6:30 or 7 during the week...
re: had my first 2 burgers in nola since i moved here..
Posted by maggie d on 7/27/12 at 10:04 am
Buds is good for what it is, its a fast food burger and thats all its supposed to be - compare it to McDonalds, Burger King and Rallys - which means Buds is the top notch in my opinion.
For a good fresh ground burger, I agree Luke is one of the best, I like all the typical ones around, Port of Ca...
re: Looking for Ka-bob ideas
Posted by maggie d on 7/25/12 at 2:10 pm
I cook kabobs often and I had trouble with the cooking times at first, but I have changed how I cut up the meat and veggies to help - make thick cubes of meat and cut peppers in smaller pieces, i usually cut mushrooms in half, etc.
Also, I cut my skewers in half to make it easier to move them aro...
re: Best hot wings in New Orleans...
Posted by maggie d on 7/24/12 at 10:48 am
I like the ones at Cooter Browns - the sauce has a little sweetness to it that I like. ...
re: steak nights in nola
Posted by maggie d on 7/23/12 at 9:16 am
Mojitos on Frenchman/Esplanade has 2 for onew steak night with a NY Strip every Wed...
re: Fried pork chops
Posted by maggie d on 7/18/12 at 10:03 am
FLour before egg wash is the key to perfect breading every time, no matter what breading you are using, dust with flour after you season - makes seasoning and breading stick to the meat/vegetable...
re: I need a refresher on boiling shrimp
Posted by maggie d on 7/18/12 at 9:29 am
So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?
1. Bring the water back to boiling after adding shrimp and then cut the heat to soak - I add olive oil...
re: Fried pork chops
Posted by maggie d on 7/18/12 at 9:22 am
I season mine first with tonys and garlic powder, then pass them thru flour. then make egg wash with milk and more tonys and garlic powder, then i use italian bread crumbs for the breading - be sure and pat down the bread crumbs on both sides - one coat should be all you need if you use the flour be...
re: How does Mcdonalds make those Dip Cones?
Posted by maggie d on 7/17/12 at 3:24 pm
I was told by my Nanny that you have to dip the cone in the chocolate very fast, in order for the ice cream not to fall into the chocolate - but that when it falls, the dipper gets to eat it, so its not really a bad thing...Nanny doesn't work at McDonald's she worked at a "dairy queen" type place ca...
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